INGREDIENTS

INSTRUCTIONS

Recipe by: Food and Wine - Dec 93 1. Wash the quail thouroughly  inside
and out, then place them in a large colander to drain for at  least 20
minutes.  2.  Pat the quail dry.  Stuff the cavity of each bird with 1
slice of  pancetta and 1 sage leaf.  3.  Put the butter and oil in a
large heavy skillet on high heat.  When the fat is hot, add all the
quail in a single layer and cook  until browned on one side. Graduall
turn them and continue cooking  until they are evenly browned all over.
Sprinkle the quail with salt  and pepper, then add the white wine and
turn the birds once.  4.  Let the wine bubble for about 1 minute, then
lower the heat to  moderate and partially cover the pan. Cook the quail
until the meat  feels very tender when poked with a fork and comes away
from the  bone, 45 minutes to 1 hour.  Check from time to time that
there is  sufficient juices in the pan to keep the birds from sticking;
if not  add 1 to 2 tablespoons of water. When the quail are done,
transfer  them to a warmed serving platter.  5.  Add 1/4 cup of water
to the skillet.  Boil over high heat,  scraping the bottom of the pan
with a wooden spoon to loosen any  cooking residues, until the water
boils away and only a few drops of  dark pan juices for each bird
remain.  Pour the juices over the quail  and serve with polenta or
mashed potatoes.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 886
Calories From Fat: 644
Total Fat: 72.6g
Cholesterol: 282mg
Sodium: 2345.1mg
Potassium: 16.9mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: <1g
Protein: 51.4g